anna maria wrote:

> The traditional ragu=92 is a very thick, rich, and tasty sauce that=20
> requires about 3=964 hours of preparation. The meat-tomato sauce of thi=
s=20
> recipe is full in taste, but takes less time to prepare, which makes it=
=20
> practical for everyday, faster cooking.
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> This sauce, besides being the perfect complement for bolognese lasagna,=
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> is also excellent as a dressing for pasta (e.g., spaghetti, fettuccine,=
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> egg noodles, fresh pasta). Add the sauce to the freshly drained pasta, =

> top with grated parmigiano cheese, toss, and serve at once.
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<recipe snipped>
Thanks anna maria. That sounds good and in our not to distant future=20
dinner plans.